Birria Tacos

Name: Birria Tacos
Prep time: 10 min
Cook time: 3 h 40 min
Total time: 3 h 50 min
Yield: 6 - 8
Cuisine: Mexican
Ingredients: 3 lb bone-in beef short ribs; kosher salt; 5 dried california chile peppers, stemmed and seeded; 5 dried pasilla chile peppers, stemmed and seeded; 2 dried ancho chile peppers, stemmed and seeded; 4 medium tomatoes, cored and quartered; 1 small white onion, quartered; 4 clove garlic; 12 black peppercorns; 1 Tbsp achitoe paste (available at latin markets); 1 pinch cumin seeds; freshly ground black pepper; 16 small corn tortillas, warmed; pickled red onions, for topping (below); lime wedges, for serving; PICKLED RED ONIONS:; 1 large red onion, thinly sliced; 3/4 c white vinegar; 3/4 c water; 6 Tbsp sugar; 1/2 tsp oregano; 1/2 tsp salt

By Brandy Bender
@MisDisturbed19

Found in a magazine, they sound soooooooo good!!!!

Rating:

★★★★★ 1 vote5

Comments:

2 Comments

Serves:

6 - 8

Prep:

10 Min

Cook:

3 Hr 40 Min

Ingredients

3 lb

bone-in beef short ribs
·

kosher salt
5

dried california chile peppers, stemmed and seeded
5

dried pasilla chile peppers, stemmed and seeded
2

dried ancho chile peppers, stemmed and seeded
4 medium

tomatoes, cored and quartered
1 small

white onion, quartered
4 clove

garlic
12

black peppercorns
1 Tbsp

achitoe paste (available at latin markets)
1 pinch

cumin seeds
·

freshly ground black pepper
16 small

corn tortillas, warmed
·

pickled red onions, for topping (below)
·

lime wedges, for serving
PICKLED RED ONIONS:
1 large

red onion, thinly sliced
3/4 c

white vinegar
3/4 c

water
6 Tbsp

sugar
1/2 tsp

oregano
1/2 tsp

salt
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How to Make Birria Tacos

Step-by-Step

Make Pickled Red Onions: Mix red onions, white vinegar, water, sugar, oregano, and salt in a large plastic bag; seal and shake, then refrigerate at lease 24 hours.
Put the short ribs in a large heavy pot. Season with 3 tablespoons salt and cover with water by about 1-inch. Bring to a boil over medium heat, skimming any foam from the surface. Reduce heat to low and simmer until the meat is tender, 2 hours 30 minutes to 3 hours. Transfer the short ribs to a cutting board with a slotted spoon and let cool slightly. then shred the meat from the bone. Skim the fat off the broth in the pot; reserve the broth.
Meanwhile, soak the dried chiles in warm water until soft, about 30 minutes. Drain and transfer to a blender; add the tomatoes, onion, garlic, peppercorns, achitoe paste and cumin and process until smooth, adding water if necessary.
Mix about 1 cup reserved broth into the chile puree, Then pour the puree thorugh a fine-mesh sieve into the pot of broth. Bring to a boil, then reduce to a simmer and cook until thickened, about 30 minutes. Add the shredded meat and simmer 10 more minutes. Season with salt and pepper.
Use tongs to divide the meat among the tortillas. Top with pickled onions; serve with remaining cooking liquid and lime wedges.